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Baked Alaska

Insta-worthy patisserie by Bart de Gans, inspired by Italian meringue.

This dish is built up from 5 components.

Ingredients

20gLemon juice
100gpine honey
100gSugar
40gWater
100gEgg white
2gGelatin sheet

135gWhole egg
95gSugar
80gEgg white
95gAlmond powder
Almond parfait
2gCinnamon powder
18gButter
30gAll-purpose flour
20gSugar

850gCream
150galmond praline
40gOrange juice
160gEgg yolk
160gSugar

30gyuzu puree
198glemon puree
228gSugar
114gEgg yolks
171gButter
228gWhole egg

20gCointreau
120gblood orange purée
59gSugar
300gorange segments
5gGelatine
3gPectin NH
5gCandied orange peel

Preparation

  1. Heat the sugar, water, and lemon juice to 120°C.
  2. Pour the syrup over the lightly whipped egg whites.
  3. Continue processing into Italian meringue.

  1. Whip the egg together with the smallest portion of sugar and the almond powder.
  2. Sift the flour and custard powder. 

  1. Whip the cream until stiff and place in the refrigerator.
  2. Make a pâte à bombe from the egg yolk, sugar, and orange juice.
  3. When completely cooled, mix together with the almond praline. 

  1. Cook the purées with the sugar. 

  1. Heat the puree with half of the sugar.
  2. Soak the gelatin, add the remaining sugar and pectin NH, and mix.
  3. Add the candied orange peel and finally the Cointreau.